Health benefits
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
Carrot: enhance immunity, protect eyesight, anti-cancer and prevent Cancer
Ingredients
Pork tenderloin ( 250g ) | Wood fungus ( 100g ) |
Carrot ( 1 root ) | Round green pepper ( 1 piece ) |
Garlic ( 1 piece ) | Shredded ginger ( a little ) |
Onions ( a little ) | Pixian Red Oil Doubanjiang ( 1 can ) |
| Salt ( appropriate amount ) | Starch ( a little ) |
Vinegar ( a little ) | Dark soy sauce ( a little ) |
Cooking wine ( a little ) |
How to make fish-flavored shredded pork that goes well with rice
1.Prepare the ingredients and clean them
2. Cut the tenderloin into shreds, add a little starch, cooking wine, salt and shredded ginger to marinate
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3. Shred the carrots, green peppers, fungus, and mince the onion and garlic.
4.Take a clean small bowl, pour a little starch and water, stir evenly
5. After heating the pan, add the shredded pork and fry until it turns white
6.Put in a spoonful of bean paste and stir-fry the red oil
7.Pour in the side dishes and stir-fry
8.When the pot is about to start, pour in the prepared starch water, stir-fry evenly, and remove from the pot
9.Completed, loading
Tips
The tenderloin can be frozen in the refrigerator half an hour in advance, so that it is easier to shred.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
